Ingredients
- 400g packet fresh rice noodles
- 2 tablespoons kecap manis
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon ground white pepper
- 1 1/2 tablespoons peanut oil
- 400g beef rump steak, trimmed, sliced
- 1 brown onion, cut into wedges
- 2 garlic cloves, crushed
- 1 bunch Chinese broccoli (gai lum), trimmed, cut into 4cm lengths
- 2 eggs, lightly beaten
- lemon wedges, to serve
Method
- Step 1Cook noodles following packet directions. Separate and set aside. Combine kecap manis, soy sauce, fish sauce and pepper in a small bowl. Set aside.
- Step 2Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add a quarter of the beef and stir-fry for 30 seconds or until sealed. Transfer to a bowl. Repeat in 3 batches with oil and remaining beef.
- Step 3Add remaining 2 teaspoons oil to wok. Add onion. Stir-fry for 3 minutes or until golden. Add garlic. Stir-fry for 1 minute. Add broccoli. Stir-fry for 30 seconds. Add egg and noodles. Stir-fry for 2 minutes or until well combined. Return beef and any juices to wok. Add kecap manis mixture. Stir-fry for 3 to 4 minutes or until noodles are coated in sauce. Serve with lemon wedges.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1697 kj
Energy
15g
Fat Total
4g
Saturated Fat
3g
Fibre
30g
Protein
171mg
Cholesterol
2029.95mg
Sodium
4g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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